I find that making shortbread is a bit of an art form – even though it only comprises three ingredients, it’s hard to bake it perfectly. One man’s crumbly shortbread is another man’s nightmare – so I leave it to the experts (unless we’re talking about my Mocha Shortbread)!
Last month, one such expert – Dean’s (based in Aberdeenshire) asked me to try their new range of gluten free shortbread, and although we don’t follow a gluten free diet, I was intrigued – can you get a really good gluten free shortbread?
It’s been over 40 years since that first batch of Dean’s shortbread was baked in Huntly, raising funds for a local pipe band. Since then Dean’s has grown to become a household name across Scotland, employing around 130 people and exporting their products to 28 countries across the world.
I received all three varieties of the new range to try – all butter, choc chip, and choc chip & stem ginger.
Mr B is a bit of a purist when it comes to shortbread so we’ve been enjoying the original version together. I got my thinking cap on to use the other two varieties up in a recipe. I finally settled on an Orange & Ginger Shortbread Tiffin – perfect for anyone who wants to make a special gluten free treat (although you could use regular shortbread – Deans of course! and include orange zest and a grating of stem ginger to make an equivalent non-gluten free version). Orange and Ginger work well together to give a warm citrus flavour which complements plain chocolate.
- 60g unsalted butter
- 1 heaped tsp of golden syrup
- 250g dark chocolate (I used bars which had been flavoured with orange, but you could use unflavoured dark chocolate and use some grated orange zest to flavour)
- 250g Deans Shortbread
- 60g (9) Marshmallows
- 10 glace cherries
- Optional - if using plain shortbread, a grating of ½ a stem ginger ball
- Optional - 75g white chocolate to drizzle
- Heat the butter, chocolate and golden syrup in a medium plan, on a low heat until all the ingredients are completely melted.
- While these are melting, roughly chop the marshmallows and glace cherries.
- Using the end of a rolling pin, bash the shortbread until you have a combination of medium and small chunks, and crumbs.
- Combine all the ingredients in a large bowl and stir with a wooden spoon until all the dry ingredients are completely coated with the chocolate mixture.
- Transfer to a lined tray (a 20cm brownie pan is ideal) and place in a fridge until solid and cold. If using, melt the white chocolate and drizzle over the tiffin. Chill again for another 30 minutes before eating.
Thanks to Dean’s who sent me the products. All opinions are my own.